Roast pork with apple & cider

Name: Roast pork with apple & cider
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 7
Ingredients: 4 medium-sized onions; 6 Garlic cloves; 4 Stem(s) Parsley; 1 collar Chives; 5 TABLESPOONS Butter; 200 g Breadcrumbs; 1 egg, salt, pepper; 1 TABLESPOON lemon juice, 2 tablespoons mustard; 2 TABLESPOONS Apple jelly (glass); 2 kg Lean pork belly without rind (let the butcher cut it open flat); 2 Bay leaves; 1-2 stem(s) Thyme; 2 large apples, 100 ml milk; 100 g Whipped cream; 200 ml Vegetable broth; 1/8 l Cider (apple wine); 7-10 Tbsp Kitchen yarn

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 7

4 medium-sized onions
6 Garlic cloves
4 Stem(s) Parsley
1 collar Chives
5 TABLESPOONS Butter
200 g Breadcrumbs
1 egg, salt, pepper
1 TABLESPOON lemon juice, 2 tablespoons mustard
2 TABLESPOONS Apple jelly (glass)
2 kg Lean pork belly without rind (let the butcher cut it open flat)
2 Bay leaves
1-2 stem(s) Thyme
2 large apples, 100 ml milk
100 g Whipped cream
200 ml Vegetable broth
1/8 l Cider (apple wine)
7-10 Tbsp Kitchen yarn

Directions

1
Peel onions and garlic. Wash the herbs for the filling. 1 onion,
2
Chop 4 cloves of garlic and herbs. Fry onion and half of the garlic in 3 tbsp. hot butter. Remove from heat. First stir in the herbs and breadcrumbs, then the egg. Season well. Melt 2 tablespoons of butter. Mix with lemon juice, mustard, jelly and the remaining chopped garlic to a paste
3
Wash the meat and pat dry. Spread 2/3 of the paste on it and spread the filling over it. Roll it up tightly from the long side and bind it firmly. Roast on a rack above the fat pan in a hot oven (electric range: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 3 hours
4
Cut 2 onions roughly. After about 1 hour, spread with bay leaf on the fat pan. Little by little pour on about 1/2 l water. After another approx. 30 minutes of frying, brush with the rest of the spice paste. Sprinkle roast several times with roast stock
5
Wash thyme for the sauce. Peel, quarter and core the apples. Dice apples, 1 onion and 2 garlic cloves. Boil up everything with milk, cream, stock and cider and simmer for about 15 minutes. Remove thyme. Puree the sauce. Cut the roast open. Serve with apple sauce and possibly roast stock. Served with mashed potatoes, broccoli and cauliflower
6
Drink: Irish whiskey, e.g. Jameson